Salmon Cakes from 1999 CL

[anna]

Hi all - I can't remember which issue these are from in 99 - (they're in the 2000 cookbook), but it's something like Salmon Cakes with Cucumber Yogurt sauce and I wondered if anyone out there has tried them. I am a real salmon lover and was thinking of trying these as an alternative to our regular grilled methods. I didnt' notice if maybe they are for canned salmon- does anyone know if you can sub fresh cooked equallly? I'd also like to hear other recipes for salmon that are your favorites. I'Ve tried several from June issue this year and loved them. Other recommendations??? Thanks! Anna PS- I have years back of CL issues, so hopefully I could track down your suggestions without your having to type them in for me! Thanks!

[karen w]

This sounds like mediterranean salmon cakes with cucumber yogurt dill sauce. I have made them twice now with good results both times. Both times I used canned salmon. I'm guessing you could probably substitute fresh if you prefer.

Another good fish cake recipe from CL is Mediterranean Tuna cakes with Citrus Mayo. Although it is not with salmon, it does call for fresh tuna, and it was quite delicious. If you need the recipe let me know. I'll try to post it.

[anna]

Hi Karen - thanks for your reply. Do you remember what issue or year the Tuna Cakes are from - that sounds like something we'd like. Thanks again.

[Beth H]

I have made these and they're really good. I believe the recipe does call for canned salmon.

[karen w]

Anna,

Heres the tuna cake recipe:

Mediterranean Tuna cakes with Citrus Mayo. from CL

2T. nonfat mayo.
1T. nonfat milk
1/2t. grated lime rind
1T. lime juice
1/8t. cumin
3/4# tuna steaks, finely chopped
3/4c. red pepper, finely chopped
1t. mint
1T. chopped fresh cilantro
1T. dry breadcrumbs
1T. onion, chopped finely
1T. nonfat mayo.
1t. lemon juice
1/8 t. salt
2T. dry breadcrumbs
1t. olive oil

Combine first 5 ingredients in a small bowl. Cover and chill. Combine tuna and next 8 ingredients in a bowl; stir until well blended. Divide into 4 portions; shape into 1/2" thick patties. Dredge in 2T. breadcrumbs. Heat oil in nonstick skillet coated with cooking spray. Cook tuna patties 3 min. on each side or until browned. Serve with citrus mayo.

Enjoy, Karen

[Grace]

The salmon cakes are from May 99 and the Tuna cakes are from October 99....hope that helps.

[Connie]

I will look up the salmon cakes recipe; I made some last night from a local newspaper that did not stay together too well. I will second the tuna cakes; they were awesome with fresh tuna! Well worth the expense versus canned.